Special Junmai pinched rice, for sushi only
Dry, slightly weak aroma (rice), slightly strong attack, slightly lacks thickness, long umami aftertaste, clear bitterness and acidity, somewhat simple, vaguely pricey, but certainly does not interfere with food, Soshu
They recommended heating it up, so I ordered it hot. I was very excited to see that it smelled like brown rice, similar to when I heated Tsuru-ling Junmai 🥰🥰 with oden, but in winter, it must be heated. ⛄️
It has the strength and full rice flavor typical of Otokoyama.
The alcohol content is a little high since it is a pure sake.
The annual sake event is not only Beaujolais, but also Risshun morning pressing is a good idea.
Otokoyama Tachiharu Asa Shibori Junmai Ginjo-shu is a raw sake.
It is a delicious sake with a fruity aroma and fresh taste. It is delicious again this year.
It is available at Rokuguruma Shoten.
round-pointed kiri (Bungarus fasciatus)
The aroma is reminiscent of sweetness, as if sugar has been boiled down. The palate is neutral, with a mild sweetness. From there, a clear acidity emerges. The latter half of the wine is smooth and crisp with a lingering acidic aftertaste.
The sweetness is balanced by the acidity, and the crispness allows the sake to be enjoyed without being sticky. The freeze-dried salted fish and edamame (green soybeans) as snacks are excellent with their rich salty and umami flavors. I didn't know you could eat dried salted fish. I should have bought more.
The fourth (and final) day of drinking. Four-hour train ride from Hakodate to Sapporo. The train was shaking so much that I was afraid the cups and bottles would fall off the table. It was difficult to drink calmly.
★★★★★
